Sautéed beans with broccoli

Name: Sautéed beans with broccoli
Ingredients: 1 can of beans (400 g with about 240 g drained); 200 g broccoli; 1000 ml water; 2 spring onions; 1 medium carrot (150 g); 450 ml water; 30 ml olive oil; 1 teaspoon salt; 1/2 teaspoon ground pepper

Season - Sautéed beans with broccoli by Paulica P. - Recipia

For sautéed beans with broccoli, drain the canned beans well and boil the broccoli for ten minutes so it keeps its shape. This vegan dish brings the beans, carrot and spring onion together in a wok, then I toss them in a little oil over high heat at the end. I slice the carrot thinly because I really like how the slices mix with the beans. Preparation: 12 minutes. Cooking: 28 minutes. Total time: 40 minutes. Servings: 2. Approximately 355 kcal and 14 g protein per serving.

Ingredients

1 can of beans (400 g with about 240 g drained)
200 g broccoli
1000 ml water
2 spring onions
1 medium carrot (150 g)
450 ml water
30 ml olive oil
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Break the broccoli into small florets and boil it for 10 minutes in 1000 ml boiling water. Drain. 2. Drain the canned beans. Slice the spring onion and carrot thinly. 3. Heat 15 ml olive oil in a wok and sauté the spring onion and carrot for 5 minutes, until slightly softened. 4. Pour in 350 ml water and add the beans and broccoli. Add another 100 ml water and let everything simmer for 10 minutes, until some of the liquid has evaporated. 5. Add the remaining 15 ml olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Sauté over high heat for 3 minutes, until the remaining liquid has evaporated.

Notes

Canned white beans can be replaced with 240 g drained red beans; their skins are firmer and they stay whole in the wok. Toast goes well alongside, so you can mop up the flavorful liquid on the plate. Small florets soften faster than those with thick stems, so keep an eye on the texture if you broke them unevenly. Frozen broccoli releases more water; thaw and drain it well before it goes into the wok. Canned beans vary a lot in salt, so taste one before adjusting the salt in the pan. Don't rush draining the beans: leave them in the sieve for a few moments, since the canning liquid thins the liquid in the wok. If the carrot is very thick, cut the slices in half so they soften faster. The dish keeps in a sealed container in the fridge for up to 3 days; to reheat, put it in a pan with a spoonful of water.

Frequently asked questions

Can I use dried beans?

Yes. Replace the canned beans with 100 g dried beans, soaked for 8 hours and cooked separately until tender, then drained.

Can I replace the spring onion with a regular onion?

Yes, use 1 small yellow onion, about 80 g, and sauté it for 6 minutes before adding the carrot.

What should I do if there's too much liquid left?

Lift out the beans and broccoli with a slotted spoon, then boil the liquid separately for another 3 minutes over high heat. Put the vegetables back and stir gently.

Sautéed beans with broccoli

Ingredients

Preparation

Notes

Frequently asked questions

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